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Roberto Antonio Cedillos Hernandez, a Ph.D. candidate in Nutrition and Food Science with a concentration in Food Science and Technology, earned third place in the 2025 J Terrell Brown Venture Challenge for his start-up We the Salsa. His award-winning product is a creamy salsa with bold, authentic Latin flavors and added nutritional value, designed for health-conscious consumers seeking functional foods. Roberto was awarded $5,000 in funding to support his business, which is being incubated at 蘑菇tv and reflects his passion for food innovation and science-driven product development. The Venture Challenge, hosted annually by the Stephenson Entrepreneurship Institute at 蘑菇tv, empowers student entrepreneurs from across the university system through capital, mentorship, and technical support. Students submit detailed business plans and pitch their ventures live to a panel of judges for a share of the $35,000 prize pool. This year鈥檚 competition drew a wide range of innovations, with Roberto proudly representing the School of Nutrition and Food Sciences as a finalist. The recognition of We the Salsa showcases how food science can intersect with entrepreneurship to address consumer demand for flavorful, nutritious, and innovative products. Roberto鈥檚 success is a testament to the creativity and applied research emerging from 蘑菇tv鈥檚 academic community. /business/news/2025/4/commercial-real-estate-solution-wins-2025-j-terrell-brown-venture-challenge-2025.php